Pan-Fried Shrimp with Lemony Pea Pesto

By DreiFromBK

Ingredients

• 3 tablespoons pine nuts
• 1/2 pound shelled fresh young peas (2 cups)
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 garlic clove, crushed
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• Kosher salt
• Pepper
• 12 jumbo shrimp (1 pound), shelled and deveined
• 4 cups baby arugula (2 ounces)

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a small skillet, toast the pine nuts over low heat, stirring frequently, until golden, about 5 minutes. Transfer to a plate and let cool completely.

In a food processor, combine the toasted pine nuts, the peas, cheese, garlic, 1/4 cup of the olive oil and 1 tablespoon of the lemon juice and puree until a coarse, thick pesto forms. Season with salt and pepper.

In a large nonstick skillet, heat 2 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add half of the shrimp to the skillet and cook over moderately high heat for 3 minutes. Turn the shrimp over, reduce 
the heat to moderate and cook until golden outside and white throughout, 2 to 3 minutes longer. Repeat with another 2 tablespoons of the olive oil and the remaining shrimp.

Toss the arugula with the remaining 1 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt and pepper. Spread the pea pesto on plates, top with the shrimp and arugula and serve.